If anything could get kids to eat spinach, this warm salad can. Baby spinach is bathed in a sweet warm bacon vinaigrette that’s topped with crispy pieces of bacon, sliced hard boiled eggs, and sliced mushroom. This wonderful salad is great before a roasted pork roast with buttered spaetzle. After just one bite, however, it becomes clear this dish is something everyone could befriend for life. What kid (or adult, for that matter) wouldn’t love a sweet and sour dish covered in hard boiled eggs and crispy bacon?

Spinach Salad With Hot Bacon Dressing

This salad is just plain delicious. The wilted baby spinach topped with hard boiled eggs, mushrooms, and crispy bacon is hard to match. Bacon drippings and olive oil have basically the same calorie and fat counts FYI.

5 from 1 vote

Print Pin

Course: Appetizer, Salad

Cuisine: German

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Medium skillet
Salad bowl

Ingredients

8 slices Thick bacon, cut crosswise into ½-inch pieces
4 tbsp Reserved bacon fat from cooking bacon
½ medium Red onion, sliced thin
⅓ cup Red wine vinegar
¼ cup Sugar
½ tsp Mustard powder
12 oz Baby spinach
8 oz White mushrooms, sliced
6 Eggs, hard boiled and quartered
½ tsp Each, salt and pepper

US Customary – Metric

Instructions

Place bacon sticks in a cold skillet and turn heat to medium. Cook, stirring, unto bacon becomes crisp, about 8 minutes. Remove bacon and leave 4 tbsp of the bacon fat in the pan. If short, add a little vegetable oil.
Add onion slices to pan and cook until softened slightly, 2-3 minutes. Remove pan from heat and add the vinegar, sugar, mustard powder, salt and pepper. Whisk thoroughly.
Place spinach in a wide salad bowl and toss with ¼ cup of warm dressing, onion slices, and mushrooms. Pour rest of dressing over everything and decorate with egg quarters and bacon.